Chop bakers chocolate up as thinly as possible so it will melt evenly.

In a medium saucepan bring heavy cream and ½ cup coconut oil to a simmer.

Add erythritol, whisk until dissolved then begin whisking in chocolate in stages until the mixture is smooth. Do not let mixture come to a boil at any point, just heat enough to melt the chocolate.

Pour chocolate mixture into silicone muffin pans, chill for 30 minutes in freezer.

In a medium saucepan melt coconut oil, peanut butter powder and almond butter whisking until smooth. Let cool for 10 minutes.

Pour almond butter mixture over the chilled chocolate then top with chopped almonds. Chill for at least 1 hour before removing from silicone molds.